crispy kachori with aloo ki sabji

 INGREDIENTS:

1) For Dough Making

Maida (All purpose flour) 250 gm  

Ajwain 1/2 spoon

Oil 2-3  spoon

Ghee 1 spoon

Salt to taste 

2) For Kachori Stuffing

Soaked moong dal 1 bowl 

Dhaniya seeds 1 spoon

Jeera 1 spoon

Saunf 1 spoon

Green chillies 2

salt to taste

Hing

3) For Aloo ki sabji 

Boiled potatoes 7-8

Tomatoes 4

Dhaniya leaves

Green chillies 3-4 

Ginger

Hing

SPICES : Red chilies powder 1/2 spoon, Dried red chilli 2, Garam masala 1/4 spoon, Anardana 1/4 spoon, (optional)  Dhaniya powder 2 spoon, Haldi 1/2 spoon, chaat masala 1 spoon, jeera powder 1/2 spoon , Amchur powder (optional) salt to taste, kasturi methi, hing (Asafoetida)

PROCESS:

1. Add all purpose flour ( maida), salt ,ajwain, oil and ghee. Make a dough out of it

Rest the dough for 10-15 minutes 

2. Roast all the masala dhaniya seed, saunf ,jeera and hing  and grind it coarse sprinkle some oil in pan. 

3. Add spices red chilies, , dhaniya powder, salt and mix it well.

 

4. Add moong dal paste and cook until dal stops sticking to the surface of  pan.

5. Garnish with coriander leaves.

6. Make balls of dough and moong dal paste.

7. Stuff dal balls in maida balls and flatten it.

8. Deep fry kachori untill it turns brown on medium flame so that it cook evenly.

9. For Aloo sabji heat oil in pan add 1 spoon jeera, red chillie, tomatoes, dhaniya leaves and spices 1/2 spoon haldi powder, 1 spoon red chilli , 2 spoon dhaniya powder, small amount of kasturi methi, jeera powder, amchur powder (optional), anardana (optional) salt to taste, pinch of hing cook for 10 minutes after that add boiled potatoes , cook for another 5-7 minutes and at this point add 1/4 spoon of garam masala  add  water and bring it to boil 10- 12 minutes cover with lid and garnish with ginger and dhaniya leaves.

SERVE IT HOT